FRIED CAULIFLOWER AND SPICED LEMON DRINK

Matthew Evans shares his recipe for Fried Cauliflower with Aioli – a lovely nibble to have with Spiced Hot Lemon Drink.

Fried Cauliflower with Chickpea Aioli

Serves 4

Cauliflower is completely different when it’s fried or roasted as it is cooked in parts of the
Mediterranean. It’s a wonderful way to snack on a winter vegetable.

Vegetable oil, to deep-fry
1 large cauliflower, cut into florets
1 bunch sage, leaves picked
Lemon wedges, to serve
Chickpea aioli
125g canned chickpeas,
rinsed, drained
1 egg yolk
2 tsp lemon juice or
white wine vinegar
1 tsp Dijon mustard
4 roasted garlic cloves
or 2 fresh garlic cloves
60ml (¼ cup) extra virgin olive oil
60ml (¼ cup) olive oil

1. To make chickpea aioli, process chickpeas, egg yolk, lemon juice, mustard and garlic in
a food processor to a purée. Combine the oils and, with the motor running, gradually add
the oils drop by drop at first, then in a thin, steady stream until thick and emulsified.
Season with salt and pepper. Refrigerate until needed or for up to 1 week in an airtight container. Makes about 1 cup.
2.  Line 2 oven trays with paper towel. Fill a deep-fryer one-third full with oil and heat
to 180C (or until a cube of bread turns golden in 10 seconds). Working in batches, cook
cauliflower, turning for 3 minutes or until golden brown. Drain on lined trays. Cook
sage leaves in the hot oil for 10 seconds or until crisp, then drain on lined trays.
3. Serve fried cauliflower and sage with chickpea aioli and lemon wedges.

Spiced Hot Lemon Drink

Serves 4–6

This is a soothing lemon drink enhanced with the warmth of fragrant spices. The longer you cook it, the more flavour the spices will impart. You can also re-use the spices for another batch the same day. You could also add a tablespoon of rum per glass to make it a little more warming.

10 cardamom pods
1 star anise
1 cinnamon quill
4 cloves
1 lemon, juiced
2 tbs honey

1. Place spices and 1 litre hot water in a large saucepan and bring to the boil. Reduce heat to medium and simmer for 10 minutes or until spiced to your liking.
2. Add lemon juice and honey to taste, then strain mixture into glasses and serve.

* Matthew Evans will be speaking at the University of Tasmania’s open day at the Cradle Coast campus in Burnie at midday on August 26. Come and say hello, or visit him here.

His best known book is Never Order Chicken on a Monday. ( Purchase details on his website, as above).